Six warm dishes to beat winter’s chill

by Terry B on February 5, 2014

As winter rages on, this mix of stews, soups and hearty oven-made dishes from the Blue Kitchen archives will keep you warm.

After years of slacking off, winter is officially back. Across the country, places that normally don’t see snow are getting it. And places that do normally get it are really getting it. Here in Chicago, even before the latest snowstorm that started last night, we’d had more than four feet of snow already this season. Usually, we get about three feet for the entire season. And the cold can be best summarized this way. Yesterday morning as I was heading out, I saw that the temperature was 12ºF and thought, “Oh, not bad!”

With winter playing hardball, it’s time to fight back in the kitchen. Fire up the oven for a long braise or a roast. Cook up a hearty stew or soup on the stovetop, the kind of meals my grandmother called “stick-to-your-ribs” food. Here are six dishes that fit the bill nicely.

1. Lancashire Hotpot

The name alone says this dish will warm you right up. Lancashire Hotpot, pictured above, is a traditional dish from England’s northwest coast, a place where they know a thing or two about remedies for bone-chilling weather. It’s made with lamb, onions and carrots topped with sliced potatoes and baked until fork tender. You’ll find the recipe here.

2. Senate Bean Soup

This classic bean soup has been served daily in the Senate Dining Room since about 1903. For my version I stay close to tradition, starting with beans, ham hocks, butter, an onion, salt, pepper and water, then adding only some aromatics and bay leaves. You’ll find the steadfastly old school recipe here.

3. Vietnamese Beef Stew

Marion’s Vietnamese Beef Stew is the one meat dish our vegetarian daughter truly misses. And it’s a family winter favorite. Flavors from all over Asia spice up the aromatic, meaty stew that draws its inspiration from when Vietnam was called French Indochina. The recipe is right here.

4. Potage Crécy

Sure, the French can wow us like no one else with elaborate, elegant, ethereal dishes. But for me, where they truly shine is in sublimely simple dishes like this carrot soup. A handful of basic ingredients—carrots, potatoes, leeks, stock, fresh thyme and cream—becomes a colorful, subtle soup.

Loads of good dishes! I’ve never made Potage Crécy — I need to give that a try. It’s been cold here, too, as you know so we’ve been comforting ourselves with loads of chili and soups. This weekend I’m making a gumbo, which is always a great cold weather dish. Although I prefer cold weather to hot, it’s getting ridiculous! But it certainly helps us rationalize eating loads of heavy, rich foods.

John, before making Potage Crécy, I’d never thought of carrots in a starring role—they were always ensemble players. But in this soup, they really are amazing—and surprising. And now you’ve got me wanting some gumbo!